Allergy Mums / Support for families with allergies

publication date: Nov 26, 2014

Vegan Cherry and Brandy Chocolate Cake with Cranberry Fudge Sauce

Vegan Cherry and Brandy Chocolate Cake with Fudge Sauce


I don't like brandy on it's own - but add it to cherries and it's wonderful. Add in cake, chocolate and a few cranberries and you've the perfect combination. Rich, brandy chocolate cake with cherry and cranberry fudge sauce. Just don't count the points!


These are seriously Christmassy flavours. Rich chocolate, sweet dark cherries and a bit of brandy to add that depth of flavour and make a simple dessert indulgent.


Vegan Chocolate, Cherry and Brandy Cake

Free From: Dairy, Egg, Soya

Contains: Gluten



2 cups self raising flour

1 cup granulated sugar

1 tsp baking soda

1/4 cup cocoa

1 tsp vanilla

1 tsp chocolate essence

1 tsp cider vinegar

6 tbsp melted soya or sunflower margarine

2 tablespoons of Brandy

1 cup of non dairy milk

200 gs drained, chopped tinned cherries

Preheat oven to 350ºF or 177ºC

Grease a cake tin and line the bottom with baking parchment. This will make it easier to get the cake out.

Sift flour, sugar, soda and cocoa into a bowl and mix briefly to combine. Add vanilla, chocolate essence, vinegar and melted margarine. Briefly mix. Grab a measuring cup and put 2 tablespoons of brandy into it; top up the rest with non dairy milk. Add to the bowl and mix again. Then with a spoon mix in the cherries. 

Bake for 25 minutes or until a toothpick comes out clean. Leave in the tin, on a wire rack for 10 minutes to cool. Once cool enough to handle invert the cake onto your hand, peel off the parchment and put it back on the rack (flat side down) to cool completely.

Serve with warm, chocolate cherry fudge sauce.

Fudge sauce recipe here:



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